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    You are in: Home / Recipes / Cheesy Beef-Stuffed Zucchini Recipe
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    Cheesy Beef-Stuffed Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    By The Lake's Note:

    This is very close to what momma use to make. I've just guessed at the ingredients and the amounts. Taste pretty darn good!

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    1. 1
      Cut the large zucchini into halves; scoop out center seeds and discard. Place in large casserole dish and cover with salted water and saran wrap. Cook in microwave for approximately 20 minutes or until fork tender.
    2. 2
      During this process, cook the rice.
    3. 3
      Melt butter in a large saucepan; sauté onion, carrots, zucchini, and garlic. Remove to bowl and keep warm.
    4. 4
      Fry the chuck in same saucepan; rinse and drain. Return to pan. Mix in the rice, vegetable mixture, velveeta cheese, mushroom soup, and half and half into the beef. If more half and half is needed, add to make a gooey mixture. Add salt and red pepper flakes to taste.
    5. 5
      Drain zucchini halves and pat dry with a paper towel. Salt the cavity.
    6. 6
      Spray casserole with cooking spray that held cooking zucchini. Lay zucchini into the casserole dish; spoon mixture into zucchini boats; if you have leftover mix, dump on top. Put bread crumbs on top.
    7. 7
      Bake 400 degrees until golden brown.

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    Nutritional Facts for Cheesy Beef-Stuffed Zucchini

    Serving Size: 1 (412 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 618.8
    Calories from Fat 316
    Total Fat 35.1 g
    Saturated Fat 17.9 g
    Cholesterol 114.6 mg
    Sodium 1706.5 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 2.9 g
    Sugars 10.6 g
    Protein 28.4 g

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